Recipe: Blackcurrant Bakewell
Blackcurrant Bakewell

Baking doesn't have to be complicated - this simple fruity traybake is ready in 45 minutes

Ingredients

  • 250g softened butter , plus extra for greasing
  • 280g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
  • 4 eggs
  • 150ml pot natural yogurt
  • 1 tsp vanilla paste or extract
  • 1 tsp almond extract
  • 4 tbsp blackcurrant jam
  • 25g toasted flaked almonds
  • icing sugar , to dust

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla and almond extract in a large bowl with an electric whisk until lump-free. Spoon into the tin and bake for 10 mins.
  2. Quickly dot over the jam, scatter over the almonds, then bake for 15-20 mins more until golden and risen and a skewer poked in comes out clean. Cool in the tin, then dust with icing sugar.

Per serving

309 kcalories, protein 5g, carbohydrate 36g, fat 17 g, saturated fat 10g, fibre 1g, sugar 22g, salt 0.5 g